Grilled Fish (Contramar’s Red and Green Grilled Snapper)
Introduction
Grilled Fish, especially Contramar’s Red and Green Grilled Snapper, is a delightful dish that celebrates the flavors of fresh fish. It’s perfect for a family dinner or weekend gathering. The smoky red sauce and vibrant green sauce create a balance of flavor that makes every bite a treat.
Why Make This Recipe
This recipe is not just tasty, it’s also simple to make! It’s a great way to bring some excitement to your meals. Whether you’re a busy parent or just love good food, this grilled fish can bring joy to your table. Plus, it’s a healthy option that everyone will enjoy!
How to Make Grilled Fish
Making Grilled Fish is easier than you might think! Follow these simple steps and enjoy a delicious meal.
Ingredients:
- 4 cascabel chiles, stemmed and seeded
- 1 ancho chile, stemmed and seeded
- 1 guajillo chile, stemmed and seeded
- 1 pasilla chile, stemmed and seeded
- 2 chiles de árbol, stemmed, seeded and veins removed (depending on desired spice level)
- 4 small Roma tomatoes, quartered
- 1/2 white onion, roughly chopped
- 5 garlic cloves
- 2 whole cloves
- 1/2 cup safflower, canola or vegetable oil
- 2 tablespoons freshly squeezed orange juice
- 1 tablespoon freshly squeezed lime juice
- 1 teaspoon ground achiote (annatto) seeds
- 1 pinch ground cumin
- 1 pinch dried oregano
- 1 1/2 tablespoons sea salt, plus more as needed
- 4 garlic cloves
- 2 cups parsley leaves and tender stems
- 1/2 cup safflower, canola or vegetable oil
- 1 pinch ground cumin
- 1 teaspoon sea salt
- Safflower, canola or vegetable oil
- 1 whole red snapper (or tilapia, bass or branzino), butterflied
- Sea salt
- Corn tortillas, warmed, for serving
- Refried black beans, warmed, for serving
- Red or green salsa of your choosing, or both, for serving
- Lime wedges, for serving
Directions:
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Make the Red Sauce: Soak the chiles in a small saucepan with 1 cup of water. Heat on low until it simmers, then cover and let it soak for 15 minutes.
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Make the Green Sauce: While chiles soak, blend garlic, parsley, oil, cumin, and salt until smooth. Set aside and clean the blender.
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Finish the Red Sauce: Add the soaked chiles and their water, tomatoes, onion, garlic, whole cloves, oil, orange juice, lime juice, achiote, cumin, oregano, and salt to the blender. Blend until smooth. Adjust salt to taste. You can store extra sauce for later.
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Prepare to Grill: Heat your grill or grill pan over medium heat and brush with oil.
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Prepare the Fish: Dry the fish and score the flesh side deep enough for the sauces to soak in. Lightly season with salt.
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Sauce the Fish: Spread red sauce on one side and green sauce on the other side of the fish.
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Grill the Fish: Grill skin-side down for 7-10 minutes. Flip carefully and grill until the flesh is charred and cooked through.
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Serve: Place the fish on a platter, flesh-side up. Serve with warm tortillas, refried black beans, your choice of salsa, and lime wedges.
How to Serve Grilled Fish
Serve your grilled fish with warm corn tortillas, a scoop of refried black beans, and some zesty salsa. Don’t forget the lime wedges to squeeze on top!
How to Store Grilled Fish
If you have leftovers, store them in an airtight container in the fridge. Use within 2-3 days. The sauces can also be kept in the fridge for a week or frozen for up to 3 months.
Tips to Make Grilled Fish
- Make sure your grill is hot before placing the fish on it for the best char.
- If you like more heat, add extra chiles de árbol.
- Always taste the sauces before serving to adjust seasoning.
Variation
You can easily use tilapia, bass, or branzino if red snapper isn’t available. Each fish will give a slightly different flavor but will still taste great!
FAQs
- Can I use frozen fish? Yes! Just make sure to thaw it completely before grilling for the best texture.
- What can I pair with this fish? This dish pairs well with a fresh salad or rice for a complete meal.
- How spicy is the dish? It depends on the chiles you use. You can adjust the spice level by changing the types of chiles.
